Farro
Farro is an ancient grain and type of wheat, meaning it is not gluten-free. It has a nutty texture, is similar in appearance to barley and needs to be soaked (preferably overnight) before being cooked. It’s also high in vitamins and fibre.
![Farro](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/680375-1-eng-GB_green-farro-salad.jpg)
Buy whole grain, if you can, and whizz in a food processor if a finer grain is required. Tuscans use farro to bulk up winter soups, and as the base for a version of risotto.
Farro is also known as emmer wheat and sometimes spelled with one ‘r’
Farro recipes:
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter